المؤلفون: Pernille Lund (11888060), Mie Rostved Bechshøft (11888063), Colin A. Ray (4601308), Marianne N. Lund (1905082)

مصطلحات موضوعية: Biophysics, Biochemistry, Medicine, Genetics, Molecular Biology, Immunology, Developmental Biology, Cancer, Inorganic Chemistry, Infectious Diseases, Biological Sciences not elsewhere classified, whey protein ingredient, whey protein concentrate, structural protein modifications, serum protein concentrate, protein structural changes, maillard reaction products, protein modifications compared, processing steps used, powdered infant formula, infant formula, protein ingredients, maillard reactions, thermal processing, processing factors, nutritional quality, may decrease, levels observed, higher levels, high level

Relation: https://figshare.com/articles/journal_contribution/Effect_of_Processing_of_Whey_Protein_Ingredient_on_Maillard_Reactions_and_Protein_Structural_Changes_in_Powdered_Infant_Formula/17705663

الاتاحة: https://doi.org/10.1021/acs.jafc.1c05612.s001